High-Protein Pork Al Forno Rosemary Bake

Al forno means oven-baked in Italian home cooking, where rosemary often perfumes simple pork roasts. This one-pan loin bake leans on garlic, crushed fennel, and lemon with potatoes and broccoli for a hearty high-protein dinner.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 520 cal
• 48g protein
• 28g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 1/2 lb boneless pork loin
• 3 sprigs fresh rosemary
• 5 garlic cloves
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp fennel seeds
• 1 lb baby potatoes
• 3 cups broccoli florets
• 1 large red bell pepper
• 1 lemon
• 1/3 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F and choose a large oven-safe skillet or roasting pan that can hold the pork and vegetables in a single layer.
2. 2Pat the pork loin dry and rub it all over with olive oil, minced garlic, chopped rosemary leaves, crushed fennel seeds, salt, pepper, and red pepper flakes until fragrant.
3. 3Halve the baby potatoes, cut the bell pepper into thick strips, and keep the broccoli florets large so they roast without burning.
4. 4Nestle the seasoned pork in the center of the pan and arrange the potatoes it; drizzle everything with a little more olive oil and pour the broth into the bottom of the pan.
5. 5Roast for 25 minutes, then add the broccoli and pepper pieces the pork, tossing them gently in the pan juices so they pick up flavor.
6. 6Continue roasting 15 to 20 minutes more until the pork reaches 145°F internally and the potatoes are golden and fork-tender; the broccoli should be charred at the edges.
7. 7Transfer the pork to a cutting board and tent loosely with foil; let it rest 8 to 10 minutes so the juices redistribute.
8. 8Squeeze fresh lemon over the roasted vegetables still in the pan and sprinkle with grated Parmesan so it melts into the hot pan juices.
9. 9Slice the pork into thick medallions against the grain and return the slices to the pan or plate them over the vegetables.
10. 10Spoon the rosemary-lemon pan juices over each serving and finish with an extra pinch of Parmesan and cracked pepper before bringing the skillet to the table.